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Five Hour Beef Stew Recipe

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This recipe for Five Hour Beef Stew, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 to 2-1/2 pounds lean stew beef
1/2 c. flour
3 tbsp. oil
1 slice torn-up white bread
1 c. chopped celery
3 medium onions, peeled and sliced
6 carrots coarsely chopped
2 or 3 pounds red potatoes, peeled and chopped
1 12-oz. can V-8 Juice or 1-1/2 c. tomato juice
3 tbsp. Minute Tapioca
1 tbsp. sugar
salt and pepper to taste

Directions:
Directions:
Use dutch oven or slow cooker. Roll stew beef in flour until coated. Heat oil and brown beef. Discard oil and add remaining ingredients to pot. Cover and bake at 250 degrees for 5 hours or in crock pot on high for 6 hours. If desired, may add 1/2 box frozen peas (thawed) during last hour of cooking time. May be chilled overnight and reheated.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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